Cranberry Cookies

Cranberry Cookies

1. Prepare the ingredients and quantity for making cranberry cookies

2. Chopped cranberries, don’t chop too much

3. Beat the eggs and set aside

4. The butter is so soft that it can be easily pressed with your fingers

5. Find a clean basin and put the softened butter

6. Add caster sugar (the Taikoo caster sugar I used is not crushed into powdered sugar) and mix well

7. Add 15 grams of whole egg liquid

8. Stir the whole egg liquid thoroughly and mix well

9. Add sifted low-gluten flour

10. Add cranberries (you can also add cranberries before adding flour) and mix well

11. Put the cookie dough into the cookware cookie mold lined with plastic wrap and arrange it

12. The prepared cookie dough is taken out of the mold and placed in the refrigerator to freeze for 1 hour, remember to freeze it

13. Cut the frozen cookie dough into 0.7cm thick biscuit slices

14. Put the biscuits evenly on the non-stick baking tray of the kitchen, and reserve a certain place

15. Put the baking tray into the lower level of the preheated oven

16. The oven is heated at 170 degrees and baked at 140 degrees for 25 minutes (depending on the thickness of the biscuits to determine the temperature and time)

17. Cranberry crispy, served with a cup of scented tea to relieve greasiness

Tips:

1. Don't chop cranberries too finely
2. Put the prepared cookie dough into the refrigerator to freeze, remember not to put it in the refrigerator
3. The temperature and time of baking biscuits can be flexibly adjusted according to their usual ovens